Q    What is the meaning of curability when related to the grading of a carcass?

  A.    Cutability refers to the amount of usable meat in a carcass.  High curability carcasses combine a minimum of fat covering with very thick muscling.  The USDA curability grades are numbered 1 to 5 with number 1 having the highest ratio of lean to fat.

Q    What USDA grades of beef are generally found in local meat markets?

A.    Most of the USDA graded beef in our supermarkets is Select or Choice

 

Q    What happens to the other government grades of beef?

A.    About 5 percent of the beef that is graded in the United States is Prime.  Of this, only a small percentage is sold at retail; the rest is sold to restaurants.  Lower grades Standard through Canner, though wholesome and nutritious - do not have the same tenderness and finish (fat).  Most lower graded beef is used in ground beef or in processed meats.

Q     What is the quality of un graded or private label beef?

A.    Guides to quality of beef used by government, packers and retailers are very similar.  Most packers or retailers set moderate to high standards for the quality of the beef they identify with their private labels.  However, the overall quality of a particular brand may be higher or lower than most government grades commonly found in the retail markets.

Q     What is the grade or quality of generic beef

A.    Generic is a new term recently used to describe foods, including beef, that do not carry a brand or grade as a guide to quality.  The quality may vary from market to market and from time to time.

Q    What are the advantages/disadvantages of generic beef?

A.    Generic beef is generally considerably less expensive than top quality beef.  It may be leaner, less tender and less flavorful.  All cuts, with the exception of the tenderloin, may need to be cooked with moist heat to bring about tenderness.

Q    How can the quality of meat be judged when shopping in a neighborhood store?

A.    The color of meat can be helpful when judging quality.  Beef is bright red; veal, grayish pink; and pork, grayish pink to delicate rose.  Spring lamb that has been grass fed tends to be light pink while those that have been grain fed may be a darker pink.  Fat on grain fed beef is a creamy white.  In addition, the neighborhood store maintains quality standards for its meat supply so that satisfied customers will continue to purchase meat at the store.

Q    Is there a simple way to learn to recognize the many cuts of meat?

A.    The names of meat cuts frequently are related to the bone shape and location on the carcass.  The bone structure is the same in all species (beef, pork, lamb and veal) and carries similar names.